Chickpea Scramble Breakfast Bowl

Healthy, easy Vegan Chickpea Scramble! Perfect for breakfast!

This chickpea scramble breakfast bowl is my vegan answer to scrambled eggs. I can’t take credit for the idea of “scrambling” chickpeas, but this is my version that I’ve come to love. Chickpeas are such a interesting ingredient…. the water in which the chickpeas sit in their can – known as aquafaba – has amazing, egg-like properties, and can be used for baking or even to make meringues. In this recipe, the aquafaba lends the chickpeas their scrambled egg-like texture.

Chickpea Scramble Breakfast Bowl

Move over scrambled eggs... this healthy, vegan chickpea scramble is incredibly easy to make and is crazy delicious! RECIPE UPDATED October 2018.

Prep Time10minutes

Cook Time10minutes

Total Time20minutes

Servings2Bowls

Ingredients

Chickpea Scramble

115 oz Can of Chickpeas

1/2TspTurmeric

1/2TspSalt

1/2TspPepper

1/4White Oniondiced

2ClovesGarlicminced

Drizzle Extra Virgin Olive Oil

Breakfast Bowl

Mixed Greens

Handful of Parsleyminced

Handful of Cilantrominced

Avocado

Instructions

Chickpea Scramble

In a bowl, pour out chickpeas AND a little bit of the water they're in. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined.

Then, mince garlic and dice onion. Heat a pan over medium heat with a drizzle of olive oil. First, sauté the onions until they are soft. Then add the garlic and continue sautéing until garlic is fragrant - about a minute or so. Be careful not to let garlic brown!

When onions and garlic are done, add in mashed chickpeas and sauté for about five minutes.

Breakfast Bowls

Assemble the breakfast bowls. Add in some mixed greens at the bottom of the bowls, topped with the chickpea scramble. Top with minced cilantro and parsley. Serve with avocado slices.

Enjoy!

Recipe Notes

This bowl would also be delicious topped with coconut bacon! Also please note that this recipe is very turmeric-forward. If turmeric's not your thing, feel free to use less or omit altogether.

Quote of the Day:

Your time is limited, so don’t waste it living someone else’s life.

– Steve Jobs

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)

Sarah

i havent lived with my parents for more than 10 years…but at the same time, i think now that i am an adult, i definitely will be more tolerant and compromising (so unlike my younger years)…hopefully you will keep us posted with your adventure.

i have heard so much about chickpea liquid to use as a base..but havent used it yet in my cooking/baking.

My mom loves when I visit home so I can cook everything. :)
This recipe looks SO good. I never thought go scrambling the chickpeas with the aquafaba! I’ve of course eaten tofu scrambles and used chickpea flour to make pancakes, but this is genius. I’ve been such a fan of savory breakfasts lately!

Sarah

Mmm! This looks so yummy. I actually haven’t heard of scrambled chickpeas (whatttt) so this is super exciting! I totally feel you on the moving home thing. Right now I’m living in a different city for university, but once I am done I want to pursue another direction which will include more school, and will probably mean I move home again. There are good and not so good parts to this, but I’ll take every opportunity I get to spend time with my parents and stay close to my family <3

Sarah

I’ll be 22 this year and I still haven’t moved out of my mom’s house. I don!t think there’s a certain age where you have to move out, I think it’s more about when you feel comfortable about living on your own. I don’t wanna just move out into a different place in the same city. What I’d love to do though is move to either the UK or the US. I’m all about the extremes haha go big or go home. And this looks absolutely delicious, I definitely need to try it! :)

Sarah

sassygirl711

March 9, 2016 at 1:03 pm

it’s a strange thing…a guy living with his parents is not someone I think of as
totally independent or motivated. a female…maybe a bit more acceptable,
but it varies…among cultures, different parts of the country, financial reasons.
I am happy to live my life on my own, no matter what. I need the space!
the recipe is great. love chickpeas.
thanks for sharing. :)

Sarah

At twenty one I still haven’t moved out–thankfully I have a great relationship with my mom and younger brother and I never feel like I’m lazy or a burden living here. I think it’s really great that you have that extra support from your parents while you go to school (and congrats! nutrition school sounds like it will be such an incredible experience!). I also think it’s so wonderful that you’re cooking for your mom! I love cooking for my family so much… when they let me, haha! It’s especially nice to cook for my mom because like you said–she’s already done so much!!

I’ve been craving chickpea scramble for weeks and for some reason haven’t gotten around to making it but you’ve totally motivated me with this recipe!! :)

Sarah

Leslie

April 24, 2016 at 7:57 pm

Sarah I love your site and want to try everything on it. You can come here and cook for me anytime! You’ve made a great choice to follow your passion – it will take you far. I’ll be the first one in line to buy your cookbook. xoxo

Calluna

June 5, 2016 at 8:04 am

This bowl is a great reason to wake up in the morning!
I’ve added a chopped tomato and a hanful of spinach on the pan instead of onion, and some curry powder in the chickpeas because I’m obsessed with it :)
It turned out perfectly! I love recipes which leave so much space for my vegetable fantasy. Thank you! You’re as awesome as your blog is.

Sarah

June 5, 2016 at 9:28 am

Aww thank you Calluna!! You are so sweet! :D I’m so glad you liked the recipe and experimented around with it – that is 100% the vibe I’m trying to go for with my recipes. I’m all about creativity in the kitchen! ;) PS – you’re awesome too!! :D

Fritzann

June 21, 2016 at 9:27 am

Thank you so much for your recipe. I am going to teybaomething similar to it this morning. Growing up I was not allergic to any food with the exception of milk. Chicken turkey, duck, goose, and eggs from all was a main source of my diet. I had not eaten pork until I was 25 and 6 months pregnant. Now I am allergic to anything that grows a feather and that which comes from it too.

I miss migas. (Gonna make this morning to see if family notice difference. (Saute onions, jalapeño, garlic, and corn tortilla strips.add scrambled egfs-this case chickpea stuff- serve with sour cream and salsa)

I made this bowl this morning and it was wonderful! While I’m not vegan, I detest eggs – which means breakfast is kind of a nightmare for me. There’s only so many bowls of oatmeal a girl can eat! But, scrambled chickpeas? That’s something I can get behind.

I added a tablespoon of nutritional yeast and a handful of sauteed veggies – I imagine this can been adapted a million ways with whatever’s lingering in the produce drawer.

Sarah

sandra

October 1, 2017 at 1:10 pm

hi, I need to prepare a breakfast item for my vegan son that can be made a few days in advance that can be heated in the microwave – would this work and just wrap it in a tortilla with some veggies?. I was thinking of a tofu scramble but it will lose its crispiness. Looks like an easy recipe that might work for this.

Sarah

October 1, 2017 at 6:51 pm

Hey Sandra – while I haven’t tested this as a wrap, I think it would definitely work! I think it would be delish in a whole-wheat wrap with some veggies, maybe some guacamole, and possibly some coconut bacon! Let me know how it goes!! :)

Richelle

June 17, 2018 at 9:49 am

I like this as an alternative to tofu scrambled (yum) but this was too much turmeric for me. I would cut the amount in half if I make again. Also wasn’t sure how much aquafaba to leave in. I added some bell pepper and nutritional yeast. Substituted veggie stock for the oil. Thanks for the idea!

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